Autumn Mashed Potatoes

Ingredients

• 2 pounds small red potatoes, skins on, quartered
• 1 small butternut squash (about 2 pounds), peeled, seeded and cut into small cubes
• ½ cup heavy cream
• 1 stick unsalted butter, cut into 8 pieces and softened
• 2 teaspoons kosher salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    283 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 3 grams protein; 50 milligrams cholesterol; 613 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Place the potatoes in a medium saucepan with water to cover by 1 inch. Place the squash in another saucepan with water to cover by 1 inch. Bring both to a boil, lower the heat and simmer until they are soft, about 15 minutes for the potatoes and 10 minutes for the squash.
2. Warm the heavy cream in a small saucepan. Drain the potatoes and the squash and return to a clean saucepan. Over very low heat, coarsely mash the vegetables, gradually adding the cream and the butter. Stir in the salt and serve piping hot.

20 minutes